ARCHIE'S NEW YORK DELI
PASSFriday, September 30, 2011 at 5:03 PM
Violations Cited
03-3-501.16(A)
Cold Holding
Chicken salad holding in top of refridgerated unit at 52F Tuna at 55F crab meat salad at 50F egg salad at 45F.Provide all phf at 41F and or below.(Product holding directly next to steam table that is on and holding product at and above 140F.Product underneath and in refridgerated unit holding at 41F and/or below).
Why This Matters
THE DANGER ZONE KILLS: Between 41°F-135°F bacteria double every 20 minutes. At 70°F, 10 bacteria become 10,000 in 2 hours, 10 million in 4 hours. Staphylococcus aureus produces heat-stable toxins that cooking cannot destroy. Clostridium perfringens causes 1 million illnesses yearly from temperature abuse. Listeria grows even under refrigeration, killing 20% of victims including pregnant women and newborns.
Code Requirements
ALL TCS foods MUST be held at 41°F or below at ALL times. This includes: All meat, poultry, seafood; Dairy products; Cut melons, tomatoes, leafy greens; Cooked rice, pasta, potatoes; Tofu, soy products; Sprouts; Garlic in oil. Check temperatures every 2 hours (4 hours maximum). If above 41°F for less than 2 hours, rapidly cool. If above 41°F for 2-4 hours, use immediately. If above 41°F for over 4 hours, DISCARD.
Corrective Actions
IMMEDIATE: Check ALL refrigerated foods NOW; Discard any food above 41°F for >4 hours; Rapidly cool foods 41-70°F if <4 hours; Repair/adjust all refrigeration immediately; Reduce inventory to prevent overstocking; Install thermometers in warmest part of all coolers; Implement 2-hour temperature checks; Create power outage procedure
12-2-301.12-.15
Adequate Handwashing/Where/When/How
Multiple staff observed wiping hands on aprons going between cooking and handling dirty dishes without any handwashing.Please review with all staff proper techniques for handwashing.
Why This Matters
Inadequate handwashing is a leading cause of foodborne illness transmission
Code Requirements
Immediate correction required. Follow health code section . Implement proper personal hygiene procedures. Train all staff. Document corrective actions taken.
35-6-501.111/.115
Insects Rodents Animals
Evidence of fruit fly/drain fly type insect in establishment(No extrermination report for month of August and last report from July had no supporting detail about the level of sanitation.).Provide.Recommend cleaning out floor drains/covers(Soap and water) as well as sink drains and then pouring bleach down drains(regularly until issue is remedied).Provide detailed extermination report including sanitation notes and recommendations if any.
Why This Matters
DISEASE VECTORS: Mice produce 50-75 droppings daily containing Salmonella, Hantavirus. Cockroaches carry 33 types of bacteria, 6 parasitic worms. Flies regurgitate and defecate on food, spreading E. coli, Shigella. One mouse can contaminate 10 times more food than it eats. Pest allergens trigger asthma in 26% of inner-city children.
Code Requirements
Facility must be pest-free: No live or dead pests; No droppings or urine; No gnaw marks or rub marks; No nesting materials; Effective pest control program; Monthly professional service recommended; All openings sealed; Remove harborage conditions.
Corrective Actions
Call pest control service immediately; Discard ALL contaminated food; Clean and sanitize all affected areas; Seal all openings larger than 1/4 inch; Install door sweeps; Eliminate standing water; Remove clutter; Increase cleaning frequency
04-3-501.15/4-301.11
Inadequate Facilities/Cooling Methods
Staff observed cooling chicken cutlet in deep 5-6" tub.Chicken temperatured at 115F.Provide proper methods(Discussed).
Why This Matters
This violation affects overall sanitation and food safety
Code Requirements
Immediate correction required. Follow health code section . Implement proper food safety procedures. Train all staff. Document corrective actions taken.